Happy Friday, lovelies. This has been quite the overcast, dreary stay-cation week for me – lots of time spent inside grinding on my laptop: I did a ton of research for creating a cohesive Instagram theme, which is a top priority of mine, spent some time posting items to my Poshmark closet, did other top-secret research that I’ll be sharing later in the summer, and also was dealing with some other unexpected matters that took a lottt of my energy.
Today, I’m going to share a recipe with you that I whipped up this week, inspired by this breakfast bake, that I think you’re going to LOVE.
Hearty Hash Brown Breakfast Bake
2018-04-03 16:21:42
Serves 12
A hearty and filling breakfast bake that's delicious even warmed up!
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Nutrition Facts
Serving Size
120g
Servings
12
Amount Per Serving
Calories 103
Calories from Fat 38
% Daily Value *
Total Fat 5g
7%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 78mg
26%
Sodium 42mg
2%
Total Carbohydrates 11g
4%
Dietary Fiber 1g
4%
Sugars 1g
Protein 4g
Vitamin A
24%
Vitamin C
26%
Calcium
10%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 4-5 chicken sausages
- 1 bell pepper, chopped
- 1/2 cup frozen spinach
- 2 cups frozen loose hash brown potatoes
- 2/3 cup almond flour
- 2 cups unsweetened vanilla almond milk
- 5 eggs
Instructions
- Preheat the oven to 400ºF.
- Spray a 13x9 inch baking dish with olive oil spray/an equivalent.
- Chop then saute chicken sausage in skillet for 4-5 minutes then remove from heat.
- Layer the chicken sausage, chopped bell peppers, and frozen spinach in the bottom of the greased baking dish.
- Next, layer loose hashbrown potatoes on top.
- In a separate mixing bowl, mix the eggs and almond milk together then pour over the layers in the baking dish.
- Scatter the almond flour on top of the layers, then take a fork and gently combine the flour with the top layer (it doesn't have to be completely mixed in - will make a crunchier top layer).
- Bake for 40 minutes uncovered or until a toothpick inserted into the center comes out clean.
- Let the dish cool for 5-10 minutes before serving.
Notes
- You can add whatever vegetables you'd like into this breakfast bake; I chose bell peppers and spinach, but you could also do onions and broccoli, for example.
Adapted from Betty Crocker
Adapted from Betty Crocker
MARAH ELIZABETH https://marahelizabeth.com/
That’s it – super simple, right? And it tastes like mashed potatoes, I kid you not. Have I told you how much I love mashed potatoes? I do! If you try out this recipe, let me know by tagging your Instagram post with #MIMeats. Cheers to the weekend!
xx Marah
